2. Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.

3. Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils. Serve with meat and vegetables.

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I've been making this for over over 40 years & now with venison. The ginger snaps are the key ingredient that adds flavor and it's also the thickening agent. Don't leave them out! Use cider vinegar. My DH likes it with noodles or potatoes with sweet baby peas on the side.
- 9/15/08

I tried this today. I just made minor changes because I needed to use the crock pot. I think the recipe is excellent the way it is, but I added carrots and potatoes so we would have everything ready at once. I didn't have gingersnaps, so I baked a small batch They worked well for the gravy.
- 11/20/08

I made this Sunday night to save and eat for lunch through the week. I followed the recipe to the letter and never had to add any liquid. This isn't a "stew" or soup... it's more like pot roast with gravy. The meat is delicious and the sauce is flavorful. Yummy!!
- 10/20/08

Just an FYI...so many people mention adding bread, apples, potatoes and even carrots to the pot, be very careful about your carb & sugar caloric intake. Carrots, when cooked, release sugar. Apples add sugar. Also increasing the ginger snaps is increasing the cookie calories. I'm just saying.....
- 8/25/09

YUM!!! We made this tonight, using green cabbage, ~ 2 cups apple slices, and 2.5 cups water (at the advice of some reviewers). That gave us plenty of pan liquor as the base for a double batch of gingersnap gravy. Great, hearty, interesting recipe - a lovely change from the weeknight staples.
- 9/30/08

It was EASY! I'd make it again with 2 changes.The cabbage should be smaller sized wedges to cook better and it needs more liquid than it says. I must have added about 3/4 c. more of water during cooking. I also used brown sugar and it wasn't as sweet as I feared it would be. DELICIOUS!!
- 9/23/08

This is a simplified version of Sauerbrauten I've made for years, but the original requires significantly more time, including a three day marinating period. This recipe has similar tastes to the original without all the work Thanks for sharing. Serve with potato pancakes,sweet and sour red cabbage.
- 7/22/09

Excellent! Boyfriend and I both loved this. It smelled so good cooking! I used low-so beef broth and used more liquid than called for (we like lots of gravy). I used 1 tsp of brown sugar and red onions and Served over whole wheat egg noodles. Next time I will add apples & green beans.
- 9/26/08

Absolutely fantastic! I subbed beef broth for water, brown sugar for white, doubled the gravy, diced the onions and cabbage, and added two, sliced, red apples 25 minutes before removing the mixture from heat. I also boiled some potatoes separately and added them into the final mixture.
- 12/16/08

I cooked this for tonight's dinner. It was really good! My favorite part was the gingersnap sauce/gravy!! The only thing different that I did was add a little more than a 1/4 c. gingersnaps crumbs, since I had some left. Even my DH liked it and he is a little on the 'picky' side:)
- 11/19/08

This recipe is so good. It manages to take an inexpensive cut of meat & turn it into a delectable meal. The gingersnap sauce was a real surprise & makes the dish. Don't skip it. The only change I made is to use the whole head of cabbage (I mean what do I need half a head of cabbage for anyway? lol)
- 7/24/09

I have made this two times already. Delicious and different! I made some changes after the first time. I used 1 lb. top round steak meat cut into 1" pieces. I added chunks of carrots 1/2 way through the cooking time of the beef. Cut cabbage into smaller pieces. Serve w potatoes on the side.
- 6/10/08

I really enjoyed this! It was a fun change from regular beef stew. The only thing I changed was to cut the cabbage smaller, but in retrospect, it may be better in large chunks. I served it with potatoes, carrots, and sauteed greens, but the potatoes and carrots would have been good in the stew too.
- 1/7/09

In one word delicious! When I took the lid off, the aroma reminded me of my Nana's kitchen when I was a kid. I omitted the caraway seeds but followed the rest of the recipe. My husband & I both love it and will make it often.
- 3/22/09

This was good, but I preferred to kick it up a bit. I sprinkled with some red wine vinegar on mine. Also, I added some boiled potatoes which I cooked separately. Next time I'll try cooking the potatoes along with the cabbage. I might throw a few frozen green peas near the end of cooking time.
- 3/26/08

This was absolutely delicious. My husband and my kids loved it as well as me. It was one of the few foods that I had to fight myself not to have seconds of! Will definitely make again and again. Thank you for the recipe!
- 10/25/08

Easy and delicious. I made this in a crock pot using stew meat, and it came out moist and tender. I added carrots and potatoe for a meal.Even my anti-cabbage husband liked it. The gravy was great with the gingersnap cookies. We will definitely have this dinner again.
- 1/2/10

This was pretty good. I did not use the gingersnaps, I'm sure they are great,I bought them for the recipe, but I used beef broth instead of water, and after the sugar and vinegar, the sauce was so sweet already. Used a little cornstarch instead. Next time I will chop of the cabbage smaller.
- 3/10/08

I used Omaha Steak beef tenderloin tips and shredded cabbage so was able to cook for only an hour total. I served it with wide noodles. Woulld increase the amount of gravy when serving with noodles.
- 9/12/08

I made this recipe tonight, it was excellent. The next time I make it I'll try adding the apple as others suggested. My boyfriend is native German and loved it and has requested it again already.
- 7/26/09

This is real good, though a little too sweet for this former Bavarian's taste. I make it a little less sweet by adding a half teaspoon of fresh dill to the recipe. then I serve it with some Spaetzle and a GOOD German Doppelbock.
- 5/16/10

a very nice cold day meal...had to cook a little longer due to cabbage not being cooked thoroughly during the time specified in the recipe...next time I will shred the cabbage, so it will cook in the alloted time...overall...yummy for the tummy!
- 1/23/10

This is a KEEPER! I could not find red cabbage and had to use green cabbage, but it was still AMAZING. Hubby can't eat onion, so I portioned it out for myself and froze for homemade "Lean Cuisines" to take for lunch.
- 10/26/09

This receipe sounds a lot like German Sauerbraten but with out soaking the meat in brine for 3 days. Red cabbage and green beans would go very well with this meal. I am planning to try it soon. it will be a hearty fall dinner.
- 9/10/08

Wow, wow, WOW-Simply fantastic! It was so easy to make and everyone in my family loved it. I followed the directions pretty much to the letter, except I diced the onions, cut the cabbage into smaller chunks and doubled the recipe. It definitely will become a go-to recipe for our family meals!
- 10/27/09

I added this to my cookbook immediately. I love cooked cabbage. I can eat it since I lost weight. I will try this the next time I visit my son. He loves his mom's home cooking and I am sure he will love this also.
- 10/23/09